This recipe comes to you from ‘Raw Food, Real World‘ by Matthew Kenney and Sarma Melngallis. I got into raw foods for a brief time several years back, entertaining the idea of going all the way with it for oh, about a week. I did, however, learn a ton from this book as the authors have an amazing culinary background that really shines through in their recipes.
This particular recipe recently struck me, as I have been seeing recipes for nut butter brownies flying around the web. I realized that this recipe for freezer fudge could easily be turned into brownies by simply adding an egg or two and I was right. I love it when that happens!!
- 2 cups of nut butter, any kind you like
- ¼ cup cocoa powder, sifted
- ¼ to ½ cup maple syrup or raw honey
- 1 heaping tablespoon coconut butter or butter
- 2 teaspoons vanilla extract
- 1 teaspoon coarse sea salt or fine sea salt
- In a large bowl, combine the ingredients stirring well.
- Spoon the mixture into an 8x8 square baking pan lined with parchment paper. Or, alternatively, you could fill candy molds with the mixture (if you are feeling adventurous).
- Place some parchment on top of the mixture to press it down evenly.
- Place in the freezer, remove after an hour or so, flip it out of the pan onto a flat surface and cut into squares.
- Then store in a container and return to the freezer. The nice thing about this fudge is it's only ever so slightly sweetened and you really can't eat too much of it, just one piece will satisfy a craving!
Chocolate Nut Butter Brownies
To make the brownies, you will need:
- 1 recipe Chewy Chocolate Freezer Fudge (prior to freezing)
- 2 eggs
Then follow these instructions:
- Preheat oven to 350 degrees.
- Mix all ingredients together.
- Place in a buttered 8×8 inch baking pan and bake for 25 minutes.
- Remove from oven, let cool 5 minutes. That’s it!!!
This post contributed to Two for Tuesdays Blog Carnival.
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